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About Me

I’ve been cooking as long as I can remember, professionally since I was 17. I love everything about food, and spent my life pursuing it. I was an apprentice pastry chef in Innsbruck Austria before I even went to cooking school. After graduating from the Culinary Institute of America I became a full fledged Pastry Chef for a high end country club, and love it as I did there was so much more to be done, which eventually led me to catering. My catering company is just what I want it to be; I get to do something different everyday either in the kitchen or helping a bride design her ideal wedding or just researching new recipes out of my own imagination.
If you would like more details about my career, please the About page on my website www.SonomaCaterers.com.

Coconut Prawns
3 lbs Large Prawns (21/25 per pound)
Clean prawns, all but tails of shell removed (slit the back to remove black vein)
Then split approximately 2/3rds thru to butterly the meat
Toss in Corn Stach
Dip in Egg Wash
Toss in Coconut Panko CrustingShrimp can be made and frozen ahead - cooking time might be longer if still frozen